Korean Spiced Egg And Sweet Potato Skewers Recipe

About this recipe

A delightful snack featuring caramelized sweet potatoes and protein-packed eggs, glazed with a spicy gochujang sauce for a bold and flavorful experience.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500 G Fresh Vine Tomato 500g
• 400G Dunns River Red Kidney Beans
• 3 Per Pack Natoora Large Spanish Garlic
• 250Ml Ktc Coconut Oil 250ml
• 750 G Top-Op Table Salt Drums
• 100G Heera Hot Madras Curry Powder 100g
• - La Chinata Sweet Smoked Paprika
• 40G Mill & Mortar Organic Allspice, 40G
• 140G Sichuan Sweet Potato Noodle, 140G
• 6 Each Golden Yolk Eggs 6 Pack
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Honey & Mustard Sauce
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Peel and cube the sweet potatoes into bite-sized pieces.
2. 2. Boil the sweet potato cubes in salted water for 5-7 minutes until slightly tender.
3. 3. Hard-boil the eggs by simmering them in water for 9 minutes, then cool and peel them.
4. 4. In a small bowl, mix gochujang, soy sauce, sesame oil, honey, and minced garlic to make the glaze.
5. 5. Preheat a grill pan or oven to medium heat for even cooking.
6. 6. Thread the sweet potato cubes and boiled eggs onto skewers, alternating between them.
7. 7. Brush the skewers generously with the prepared gochujang glaze.
8. 8. Grill the skewers for 8-10 minutes, turning occasionally for even caramelization.
9. 9. Sprinkle sesame seeds over the skewers for added crunch and flavor.
10. 10. Finely slice the spring onions and use them as a garnish before serving.